• 125g soft butter
• 75g soft brown sugar
• 225g flour
• 100g walnuts

1. Mix the butter, sugar, and flour to form a soft ball of shortcrust dough.
2. Shape the dough into a long log and roll it in the nuts, then wrap it in greaseproof paper.
3. Place in the fridge for about an hour. Slice into rounds approximately 2cm thick, place on a baking tray lined with greaseproof paper, and bake at 350°C for about 8–10 minutes. Allow to cool and serve with the crème brûlée.

Gareth Richards Recipe

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